This recipe is an old time favorite of ours. All the kids love these and so do we! Hope you get all the nice compliments I do when you make them.

Donna
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Break almond paste into a large bowl, and beat in butter, sugar, eggs, and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food coloring, one with yellow, and one with red. Spread each portion out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan.

  • Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.

  • On a cookie sheet or cutting board, stack the cakes, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.

Nutrition Facts

219.8 calories; protein 2.5g 5% DV; carbohydrates 25.9g 8% DV; fat 12.8g 20% DV; cholesterol 41mg 14% DV; sodium 80.1mg 3% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
I absolutley loved these cookies. They require 8oz's of almond paste in the recipe but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them there delicious! Read More
(48)

Most helpful critical review

Rating: 3 stars
05/12/2013
These were very pretty and impressive looking little cakes but the taste was just ok. I lined my pans with parchment paper and the cakes came out easily once they were totally cool. I added some butter and a tiny bit of corn syrup to the chocolate; this allowed me to cut them without any cracking at all. These are a little time consuming but not difficult to make. Thanks for the recipe. Read More
(3)
68 Ratings
  • 5 star values: 49
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/17/2003
I absolutley loved these cookies. They require 8oz's of almond paste in the recipe but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them there delicious! Read More
(48)
Rating: 4 stars
11/02/2005
to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better. Read More
(47)
Rating: 5 stars
12/16/2002
HEAVEN... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want to impress your friends & family this is the recipe to go with. Not NEARLY as complicated to make as they look!! I will make these again for sure!! The only thing I would note is that you don't need to use all the chocolate... I found the top layer a little too thick... made curring into pieces a bit difficult. I would use less so that there is only a very thin chocolate layer on top. Read More
(41)
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Rating: 5 stars
12/22/2005
WONDERFUL! Taste and texture of the bakeries on Long Island. I've tried a couple of other recipes over the past few Christmases. Although they were great this is by far the best recipe. Soft cookies perfect mild almond flavor! Don't change a thing in this recipe. The only thing I don't do as far as the chocolate is cover the top completely but rather cut the cookies into long strips first use a drizzler with melted chocolate in it and drizzle it along the tops and let it fall down the sides and then cut them into the smaller one inch cookies. It can be messy and hard to cut nicely with the chocolate covering the top once it hardens (it cracks). Read More
(30)
Rating: 5 stars
12/17/2003
Excellent! If you cut up into pieces before the entire sheet is perfectly chilled it makes it easier to deal with the hardening chocolate. Read More
(26)
Rating: 5 stars
04/30/2003
this recipe is great i switched the rasberry jam to apricot it is a better tasting cookie in New york this cookie is called seven layer cookies or rainbow cookies we use apricot jam for the filling it is better to use fresh almond paste if you can get it. i get it from my bakery it is a great cookie to make anytime of the year Read More
(18)
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Rating: 5 stars
11/21/2002
My mother and I make about 36 different types of cookies for Christmas. This year this was one of the new recipes we tried and it was a HUGE hit! Absolutely delicious and very professional looking. It really isn't as difficult to make as it may look and it is WELL worth any extra time. Read More
(17)
Rating: 5 stars
01/03/2011
This is a staple at Christmas each year. My family loves these cookies and I enjoy making them. The last time I made them I accidentally bought almond filling instead of almond paste and they turned out delicious as usual. I used 12 oz of almond filling and added more almond extract to increase the almond flavoring. Another change I made was to add some milk and oil to the chocolate while I was melting it. I just use my small Pampered Chef micro-cooker and melt the chocolate in the microwave. With the addition of the milk the top layer of chocolate cuts a lot easier and doesn't break. One last thing I always line my pans with parchment paper to make it easier to remove the layers from the pans. Read More
(14)
Rating: 4 stars
12/28/2009
An absolutely beautiful recipe! During preparation I started to panic when I saw the texture of the batter. Do realize if you come across a rather doughy light and fluffy batter you are on the right track and this is correct Have patience when making these cookies. My only regret with this recipe is that I was rushing. My top layer broke but not to worry I used the melted chocolate to cover up the cracks. I also recommend Apricot Jam and the recipe calls for one jar...do not use one jar of jam; Use a half a jar jam to avoid jelly oozing out of the cookies. As well as the chocolate use it sparingly to avoid a thick clumpy mess. And most importantly allow your cakes to cool down. Or else you will have a broken layer cake like what happened to me!! One extra tip...When your finished applying the layers the chocolate ect...Before placing into refrigerator for cooling...place a sheet of foil on top of cake...and take a heavy pan to give the layer cakes some pressure...You could also use a brick from outside of the house and wrap it up in a plastic bag of course ensure the brick is rinsed off..this pressure will give your cookies a professional look and compressed the layers as seen in the photo above. Bon appetite! Read More
(12)
Rating: 3 stars
05/12/2013
These were very pretty and impressive looking little cakes but the taste was just ok. I lined my pans with parchment paper and the cakes came out easily once they were totally cool. I added some butter and a tiny bit of corn syrup to the chocolate; this allowed me to cut them without any cracking at all. These are a little time consuming but not difficult to make. Thanks for the recipe. Read More
(3)